Jarred

The Georgian cooking beans I blipped when they germinated  have cropped quite well, despite their climbing structure collapsing in the wind. I've been able to freeze some and these I have put to ferment in brine. They will be ready  in about 6 weeks.

What with making kefir, kombucha and sourdough bread as well, the activity of yeasts and bacteria keep me on my toes.  You could say I'm a slave to my cultures.